{"created":"2023-05-15T14:40:16.086162+00:00","id":1710,"links":{},"metadata":{"_buckets":{"deposit":"d2dd29e5-260a-4f1a-9622-0f9ed79d1a72"},"_deposit":{"created_by":3,"id":"1710","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1710"},"status":"published"},"_oai":{"id":"oai:suzuka.repo.nii.ac.jp:00001710","sets":["1:8:165"]},"author_link":["4268","4270","4269","4267"],"item_2_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2005-01-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"7","bibliographicPageStart":"1","bibliographicVolumeNumber":"25","bibliographic_titles":[{"bibliographic_title":"鈴鹿国際大学短期大学部紀要"},{"bibliographic_title":"Journal of Suzuka International University Junior College","bibliographic_titleLang":"en"}]}]},"item_2_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"「てこねずし」についてアンケート調査を行った結果,次の回答が得られた。1)調理するは約7割あり,家族の形態別は核家族の方がわずかに多かった。2)調理担当者の年齢は60才代が最も多く,次いで50才代であった。3)調理の頻度は志摩町が月2～3回が67.4%と最も多かった。4)材料比較は志摩町のごまが最も少なく,魚をつける調味料はさとう,酒,みりんを中心としたものであった。5)調理する機会は志摩町,阿児町が多く,烏羽市は少なかった。6)魚の種類は志摩町の8種類が最も多く,烏羽市の2種類が最も少なかった。","subitem_description_type":"Other"}]},"item_2_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"These are responses to the questionnaire on \"Tekone-zushi\" 1) About 70% of the families living in the five districts surveyed cook \"Tekone-zushi\" and among them there are a little more nuclear families who cook it than larger families. 2) The people in their sixties cook it most often and the people in their fifties come next. 3) 67.4% of the families of Shima-cho cook it 2 ～ 3 times a month, which is the highest frequency. 4) About the ingredients, sesame is least used in Shima-cho. The seasoning sauce for dipping fish is mostly made of sugar, sake, and mirin (sweet rice wine for cooking). 5) The residents of Shima-cho have the most chance to cook it and Ago-cho comes next. In Toba City they have a fewer chance. 6) About kinds of fish used for cooking \"Tekone-zushi\", eight kinds of fish are used in Shima-cho, which is the most kinds contrary to two kinds in Toba City.","subitem_description_type":"Other"}]},"item_2_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"4","subitem_description_type":"Other"}]},"item_2_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00005175622","subitem_description_type":"Other"}]},"item_2_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA11450911","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_20":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13450085","subitem_source_identifier_type":"ISSN"}]},"item_2_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"鈴鹿国際大学短期大学部"},{"subitem_text_value":"鈴鹿医療科学大学"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"岡野, 節子"},{"creatorName":"オカノ, セツコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"4267","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"堀田, 千津子"},{"creatorName":"ホッタ, チヅコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"4268","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"OKANO, Setsuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4269","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"HOTTA, Chizuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4270","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-12-26"}],"displaytype":"detail","filename":"KJ00005175622.pdf","filesize":[{"value":"409.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00005175622.pdf","url":"https://suzuka.repo.nii.ac.jp/record/1710/files/KJ00005175622.pdf"},"version_id":"c47c3cd4-79ca-4911-93ee-fd26f74731c6"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"三重の郷土食「てこねずし」 : 地域別による検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"三重の郷土食「てこねずし」 : 地域別による検討"},{"subitem_title":"Tekone-zushi, The Traditional Dish of Mie Prefecture : The Examination by District","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["165"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-12-26"},"publish_date":"2016-12-26","publish_status":"0","recid":"1710","relation_version_is_last":true,"title":["三重の郷土食「てこねずし」 : 地域別による検討"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T23:11:20.271974+00:00"}